Slow-Cooked Asian Stew

2 lb stew meat cut into cubes
Salt and ground black pepper
1-2 tablespoons vegetable oil

2 1/4 cups beef stew
2 big garlic cloves, minced
1 tablespoon fresh ginger, grated
Pinch sugar

2/3 cup chopped yellow onion
2/3 cup chopped red bell pepper or cut into chunks
2 carrots, peeled and cut bias

2 tablespoons extra beef broth
2 tablespoons cornstarch
10 oz fresh sugar snap peas, strings removed and cooked in a medium saucepan until crisp-tender, drained
4 green onions, chopped

Brown the meat in 2 batches using the oil. Remove to a platter. In the same skillet add the beef broth, garlic, pinch of sugar and ginger and deglaze the skillet.

Spray the bottom of a 4 qt slow-cooker with nonstick cooking spray. Pour the onion, bell pepper and carrots there. Top with the brown meat. Finally, pour the beef broth mixture that is in the skillet.

Cover and cook on High 4-6 hours.

Dissolve the cornstarch in the 2 tablespoons beef broth and add to the slow-cooker; stir to combine and cook for 20 more minutes.

Add the hot cooked sugar snap peas and green onions and toss to combine. Add more salt and pepper if needed.

Serve immediately.

Makes: 4-6 servings

Asian Chicken Pasta Salad

www.nobiggie.net

1 box bow tie pasta
4 chicken breasts, cooked and shredded or all of the breast meat of a rotisserie chicken
1/4 cup green onions (sliced and diced into oblivion)
1/2 cup sliced almonds, toasted
1 bag spinach, stems removed
1 small bag pea pods
1 can mandarin oranges, drained

Dressing (double this into two batches)

1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (sesame oil works great here, too)
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Cook the pasta al dente; drain. Mix with the cooked chicken. Marinade the chicken and pasta in the dressing in the fridge overnight.

Toss altogether right before serving with the round two of the dressing.

Five-Spice Chicken Noodle Soup

Better Homes and Garden, The Ultimate Soups and Stews

www.betterhomesandgardens.com

2 cups water
1 (14 oz) can reduced-sodium chicken broth
2 green onions, thinly-bias sliced
2 teaspoons soy sauce
1/4 teaspoon five-spice powder
1/8 teaspoon ginger
2 cups chopped bok choy
1 medium red pepper, thinly sliced into strips
2 oz dried Somen noodles, broken into 2-inch lengths or 2 oz dried fine noodles
1 1/2 cups chopped cooked chicken
2 garlic cloves, minced

In a large saucepan, combine water, broth, green onions, soy sauce, five-spice powder and ginger. Bring to boiling. Stir in bok choy, red pepper strips and noodles. Return to boiling. Reduce heat. Boil gently uncovered 3-5 minutes or until noodles are just tender. Stir in chicken. Heath through.

Makes 4 servings

Grilled Bulgogi Flank Steak

I got this recipe from a magazine. I forgot the name of the magazine but I will find out and add a link to the website.

1 (2 lb) flank steak

Marinade:

1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup toasted sesame oil
1/4 cup chopped green onions
2 tablespoons minced fresh garlic
1 tablespoons grated ginger root
1 teaspoon red chili flakes (I only used 1/2 teaspoon)

Place the marinade in a resealable plastic bag. Place the meat inside the bag and close it well. Squeeze the bag trying to cover the meat with the marinade. Let it rest in the refrigerator for 12 hours.

Discard the marinade. Grill the flank steak in a covered grill, 9 minutes per side or to desired doneness.

Once it is ready, remove from the grill onto a platter and cover with aluminum foil. Let it rest for 5 minutes and then slice across the grain. Serve immediately.

Sweet and Sour Sauce

Recipe courtesy of Liz Wilson

1 cup each:

Ketchup

Sugar

Cider Vinegar

Heat up to dissolve the sugar. 

If you desire, add 1/2 teaspoon cornstarch and blend well. Cook to thicken.

Note. You can add 3/4 cup cider vinegar only and add 1/4 cup pineapple juice before heating up or cooking.

Pork and Broccoli Stir Fry

3/4 lb pork loin cut into strips
3 cups broccoli, cut into small florets
1 small carrot peeled and thinly sliced or 1 small can water chesnuts, drained
1 small yellow onion, sliced
2 teaspoons chopped garlic
1/2 teaspoon grated ginger
1 tablespoon Canola oil

Sauce:

6 tablespoons reduced-sodium soy sauce
2 tablespoons white wine
1/2 cup water
1 1/2 cups chicken broth
2 tablespoons plus 1 teaspoon cornstarch
4 teaspoons Hoisin sauce
1/8 teaspoon sugar
1/8 teaspoon crushed red pepper flakes

Pour 1/2 tablespoon oil in a big skillet and heat over medium-high temperature. Add the carrots and cook stirring for about 2 minutes. Add the broccoli, onion, garlic and ginger and continue cooking for 3 minutes. Remove the vegetables from the skillet.

 Add 1/2 tablespoon oil to the skillet, heat up and cook the meat until is slightly browned. Add the combined sauce ingredients and cook to thicken the sauce. Immediately, add the vegetables and cook for 2 more minutes to blend flavors and heat up. Vegetables should be tender and crunchy at the same time.

Serve over hot rice.

Makes 4 servings

Note: If using water chestnuts instead of carrots, add them at the end, when you add the vegetables to the thickened sauce.

Sesame Green Beans

1 package (14 oz) frozen Birds' Eye petite whole green beans
Water
Salt
1 teaspoon toasted sesame seeds
1 medium garlic clove, finely chopped
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon soy sauce
A few drops of sesame oil

Cook the green beans in salted boiling water until crisp tender. Drain and set aside.

In a big skillet, heat the vegetable oil and butter; add the garlic and cook for 1 minute. Stir in the green beans and soy sauce and cook on medium-low for 2 minutes or so. Remove from heat.

Add a few drops of sesame oil and the sesame seeds and stir.

Makes 4-6 servings

Sweet and Sour Pineapple Chicken

1 lb chicken breast or pork, cut into bite-size pieces
1 small onion, cut in wedges
1 small green pepper or red pepper or a mixture of both, cut in 3/4-inch squares
3 tablespoons vegetable oil, divided
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon cornstarch
1 can (20 oz pineapple chunks in juice), reserve the juice
2 tablespoons ketchup
2 tablespoons packed brown sugar
1/2 cup water
1 small can water chesnuts, drained (opt) or 1/2 cup carrots, sliced
Salt and freshly black pepper to taste
Hot cooked rice.

Skin and bone chicken breasts, With sharp knife, cut chicken into 1-inch squares. Saute onion and green pepper in 2 tablespoons hot oil in large skillet, stirring until vegetables are crisp-tender; remove to dish and set aside.

In same skillet, heat remaining oil until hot. Add chicken pieces and stir fry over high heat until chicken cooks through and turns white, 5 to 7 minutes. If using carrots, cook them with the chicken.

Mix vinegar and cornstarch; combine with juice drained from pineapple, water, soy sauce, ketchup and brown sugar. Stir into chicken (and carrots) skillet. Cook stirring constantly, until sauce clears, boils and thickens. Return onions and green pepper to skillet. Add pineapple chunks and water chesnuts if using them. Cover and cook for a few more minutes, until heated through. 

Season with salt and black pepper to taste.

Serve over hot cooked rice.

Makes 6 servings

Cantonese Pork

Favorite Brand name Slow Cooker Recipes

1 tablespoon vegetable oil
2 lb pork tenderloin, cut into strips
1 can (8 oz) pineapple tidbits
1 can (8 oz) tomato sauce
2 can (4 oz each) sliced mushrooms, drained
1 medium onion, thinly sliced
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 1/2 tsp salt
1 1/2 tsp white vinegar

Hot cooked rice.

Heat oil in a large skillet over medium heat. Brown pork all sides. Drain excess fat.

Place all ingredients into slow cooker. Cover. Cook on HIGH 4 hours or on LOW 6-8 hours.

Serve over rice.

Note:

Add 1/2 teaspoon cornstarch dissolved in 1 tablespoon water for a thicker consistency of the sauce. Make sure you let it cook for at least 15 minutes.

Bulgogi

My husband spent two years in South Korea. He fell in love with the people and the food.
Our friend Yeh Hee Hahn shared this recipe with us.

Bulgogi means Fire Meat and it is usually grilled but we often prepare it in the skillet. My hubby loves to eat it with sticky rice and kimchi but I prefer Hawaiian Macaroni Salad www.americastestkitchen.com

Cooked in the skillet:

Grilled:

1/2 cup soy sauce
1/4 cup water
3 tablespoons sesame oil
2 tablespoons sesame seeds
10 cloves garlic, minced
1/3 cup white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

2 pounds beef- top sirloin or another cut with some fat (thinly sliced)
1 yellow onion, thinly sliced (optional)
1 bunch green onion, diced

Directions:

In a large pan, combine all the ingredients except for beef and onions. After mixing the ingredients well, place beef and onions in the pan, refrigerate for 2 to 3 hours.

Preheat a frying pan on high heat and cook until done which is 20 to 30 minutes stirring a few times.
Serve over steamed rice and kimchi.

Cristina's Asian-Style Ribs

2 lb (country-style pork ribs, cut into 8 pieces)

Sauce:

1/3 cup soy sauce
1/2 cup packed brown sugar
1 1-inch piece fresh gingerroot
1 teaspoon toasted sesame oil
1/4-1/2 teaspoon cayenne pepper
2 tablespoons rice vinegar
1-1 1/4  tablespoons cornstarch
1/4 cup water

Garnish:

1/2 tablespoon toasted sesame seeds
2 green onions, chopped

Place the pork ribs in the bottom of slow-cooker. Pour the sauce on top of the meat. Cook on HIGH for 4 hours or LOW for 6-8 hours.

Strain the sauce and mix with the ribs. Serve over cooked rice and garnish with sesame seeds and green onions.

Sweet and Sour Pork Chops

Great American Brand Name Recipes Cookbook.

6 center-cut pork chops (about 1 3/4 pounds)
vegetable oil
1/2 cup Real Lemon juice from concentrate
2 tablespoons cornstarch
1/2 cup firmly packed brown sugar
1/4 cup chopped onion
1 tablespoon soy sauce
1 tsp chicken-flavor instant bouillon or 1 chicken-flavor bouillon cube, crumbled
1(20 oz) can pineapple chunks in heavy syrup, drained, reserving syrup
1 cup thinly sliced carrots
green or red pepper rings
salt and pepper to taste

Preheat oven to 350F. In large skillet brown pork chops in oil adding some ground pepper to taste. Remove chops from skillet to a 13x9-inch baking dish and add carrots. Combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and reserved syrup; cook and stir until slightly thickened and bouillon is dissolved. Pour over chops Cover, bake 55 minutes; add the pineapple and green or red pepper rings and bake 15 minutes longer. Add some salt if needed.

Serve with white or brown rice.

Makes 6 servings

Note: If you want to decrease the tartness due to the lemon juice; add less lemon juice and more pineapple syrup instead.